Instructions
1. Determine how much water you'll need. The rule of thumb is 1 quart for each pound the chicken weighs. Add an extra cup or pint for any overage. It's a good idea to test your container to make sure it will hold both your chicken and the right amount of water before you get under way.
2. Assemble your other ingredients. Measure out 1/2 cup of kosher salt and 1/2 cup of sugar for each pound the chicken weighs.
Measure out 1/2 tsp. peppercorns per pound. If you are going to add one of the optional whole spices, use the same amount of spice as peppercorns.
Quarter the lemon.
If you are using garlic cloves, peel them. Don't use more than two or three unless you are a garlic addict.
3. Pour the appropriate quantity of water into your brining container. If you are going to use a sealable bag, use a large mixing bowl for this step.
Dip out approximately 2 cups of water with the measuring up and microwave it for two minutes. If you don't have a microwave, heat this amount of water on the stove until it simmers. It doesn't need to boil.
4. Stir the kosher salt and sugar into the hot water until they dissolve. Add the peppercorns and any whole spice you are using.
Then empty the cup back into the brining container and stir together. Add the quartered lemon. If you are using garlic and/or fresh herbs, add them now.
Test the liquid with your finger. It should be cool to the touch. If it is still slightly warm, let it cool for 10 or 15 minutes, or put it in the refrigerator for a few minutes.
5. Take the chicken out of its packaging and remove the giblets. Then rinse the chicken under cold water and pat dry with paper towels.
Ease the chicken into the brining liquid. Ideally, it should be submerged. If a small portion is not covered with brine, plan to turn it at regular intervals.
6. Cover the container and place it in the refrigerator. Allow to sit for at least one hour per pound and no more than 12 hours.
7. Remove the chicken, rinse it in cold water again and pat dry with paper towels. It is now ready for stuffing, if you plan to stuff it, and if not, ready for roasting according to your preferred method.
If you aren't ready to cook the chicken just yet, let it air-dry, uncovered, in the refrigerator for up to 8 hours or overnight. This will produce a crispier skin.
Tags: amount water, brining container, chicken weighs, cold water, each pound, each pound chicken, into brining